Roasted Mediterranean Vegetable Soup

Number of Portions
Image Not Available


- 2 red onions, skinned and cut into quarters
- 1 red pepper, seeded and quatered
- 1 green pepper, seeded and quatered
- 1 yellow pepper, seeded and quatered
- 250 grams plum tomatoes
- 10 grams Garlic Puree
- 20 grams Italian Seasoning
- 1.5 lt prepared chicken stock
- 50 ml olive oil
- Sea Salt to taste
- Ground Black Pepper to taste


Place onions, red, green, yellow peppers and tomatoes into a roasting dish. Add the Schwartz for Chef Garlic Puree and the olive oil and combine all ingredients. Place in a hot oven and roast for around 45 mins.

Remove from oven and transfer ingredients into a pan. Add the stock and Schwartz for Chef Italian seasoning. Bring back to the boil and simmer for 30 mins. Season and serve.

Products used in this recipe: